Description
Parker House Rolls are soft, pillowy dinner rolls known for their unique folded shape and buttery flavor. They originated in Boston in the 19th century, named after the famous Parker House Hotel where they were first served. The key to their deliciousness lies in their buttery dough, the signature fold that creates a pocket of soft bread, and the final butter brush that gives them their luxurious finish. These rolls are often served during special occasions like Thanksgiving, Christmas, or any dinner gathering that calls for a little extra indulgence.
Ingredients
Scale
Base Dough (Same-Day Version)
- Bread flour: 600 g (5 cups spoon & level)
(Can substitute up to 10% with all-purpose; see variation) - Instant yeast (SAF / rapid rise): 8 g (2¼ tsp)
OR Active dry yeast: 9 g (2¾ tsp) (bloom in warm milk first) - Fine sea salt: 10 g (1¾ tsp)
- Granulated sugar: 50 g (¼ cup)
- Whole milk, lukewarm (32–38°C / 90–100°F): 300 g (300 ml; 1¼ cups)
- Large eggs: 2 (≈100 g out of shell) at room temp
- Unsalted butter, softened: 85 g (6 Tbsp) for dough
- Unsalted butter, melted (for assembly & finish): 90 g (6–7 Tbsp) divided:
- 60 g (≈4 Tbsp) for brushing/folding
- 30 g (≈2 Tbsp) final glossy finish
- Optional: 15 g (1 Tbsp) honey (replace equal sugar for subtle flavor)
Flavor / Finish Options
- Flaky sea salt (Maldon) for sprinkling (optional)
- 1–2 tsp finely chopped fresh herbs (rosemary, thyme) mixed into finishing butter
- Garlic butter: Add 1 small grated clove + pinch parsley to final butter (apply lightly)
Tangzhong (Optional for Extra Plushness)
- Milk: 50 g
- Flour (from total): 10 g
Heat together, whisking, until thick pudding forms (~65°C), cool, then include with liquids. Reduce main milk to 250 g so total milk remains 300 g.
Overnight Preferment Option
- Remove 150 g flour + 150 g milk + a pinch (0.5 g) yeast + 10 g sugar from main formula; mix, cover, refrigerate 12–16 hrs. Use cold; proceed adding remaining ingredients (reduce main flour and milk accordingly).
Equipment
- Stand mixer with dough hook (recommended) OR strong hands + bench scraper
- 2 light-colored rimmed half sheet pans (13×18 in) OR 2 quarter sheets (tight pack)
- Digital scale
- Rolling pin
- Pastry brush
- Kitchen thermometer (for milk + internal bake temp)
- Clean towel or plastic wrap
Dough Characteristics
- Target dough temperature after mixing: 24–26°C (75–79°F)
- Hydration (approx): 50% milk + eggs + butter (effective softer than numbers suggest due to fats)
- Texture: Soft, supple, slightly tacky but should clear bowl walls when fully kneaded.
Instructions
- Warm Liquids
- Heat milk to lukewarm (not above 40°C / 105°F). If using active dry yeast, dissolve yeast + pinch sugar; stand 8–10 min until foamy.
- Initial Mix
- In mixer bowl: flour, instant yeast (if using), sugar, salt (keep salt and yeast opposite sides before mixing).
- Add milk, eggs (and tangzhong & honey if using). Mix low until shaggy (1–2 min). Rest (autolyse light) 10 min (improves gluten start).
- Add Butter Gradually
- With mixer on medium-low, add softened butter in 4–5 pieces, waiting for each to absorb. Increase to medium (KitchenAid speed 4) and knead 6–8 min until smooth, elastic, and only slightly tacky. Windowpane: thin translucent film without tearing easily.
- First Rise (Bulk Fermentation)
- Shape dough into a ball, place in lightly buttered bowl. Cover. Ferment at 24–26°C until doubled, about 60–75 min (may be 90 if cooler). Press gently; indentation should slowly fill but remain visible.
- Chill Briefly (Optional but Helpful)
- For cleaner rolling: Refrigerate covered dough 20–30 min (firms butter, easier shaping).
- Divide & Pre-Shape
- Turn out onto lightly floured surface. Pat into rectangle. Portion: For 24 rolls, divide into 2 equal halves (≈430 g each). Keep one covered while working the other.
- Roll & Cut
- Roll first half into a 30×25 cm (12×10 in) rectangle about 6–7 mm (¼ in) thick. Trim edges for clean lines (scraps can be combined).
- Cut into 12 rectangles (approx 10×5 cm / 4×2 in).
- Butter & Fold (Signature Shape)
- Brush each rectangle generously with melted butter (from the 60 g allocation).
- Fold almost in half lengthwise (NOT perfect: leave a 5–8 mm (¼ in) lip so layers peek after baking). Press lightly at fold to seal center only—edges should be able to puff open.
- Arrange
- Place folds down OR slit side up (traditional is slit/edge up to expose seam) spaced slightly (they will touch). Orient them in tidy rows in a buttered or parchment-lined pan. Repeat with second half.
- Proof (Second Rise)
- Cover loosely (lightly oiled wrap or inverted pan) and proof 45–60 min at warm room temp until puffy: They should jiggle when pan is shaken and have expanded ~70–80%. Do not overproof (edges collapsing / very fragile surface).
- Preheat Oven
- 190°C / 375°F (conventional). If using dark pans, reduce to 350°F / 175°C.
- Bake
- Brush tops (not creases) with more melted butter (reserve ~2 Tbsp for post-bake).
- Bake 14–18 minutes, rotating pans halfway, until tops are an even light golden brown. Internal temp: 93–95°C (200–203°F). Avoid overbrowning (drying).
- Finish
- Immediately brush hot rolls with remaining melted butter (mix in herbs/garlic now if desired). Light sprinkle of flaky salt optional.
- Cool & Serve
- Cool 10–15 min before separating. Serve warm: layers should open gently at the seam.
Notes
Serve these soft, buttery rolls warm with a pat of butter or alongside soups, stews, or holiday dinners. You can also brush them with garlic butter and fresh herbs for a flavorful twist.
- Prep Time: 20 minutes (plus 1 hr 30 min rising time)
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Parker House Rolls, buttery rolls, soft dinner rolls, homemade Parker House Rolls